Ingredients

Before you start

Use 1 part flour to 4 parts water (or broth or milk), but increase the amount of liquid if the cornmeal contains coarser grains or if you want a softer result ("all'onda", i.e., polenta that has a ripple effect).

Method

Add the water and salt to a saucepan. Bring the water to a gentle boil (not to a rolling boil in order to avoid lumps). Slowly pour in a continuous stream of cornmeal, stirring constantly. Reduce the heat to low and cook uncovered, stirring occasionally-

Have a small pan of boiling water on the side, to dilute the polenta if it is too thick to your taste.

The polenta is cooked when it pulls away from the sides of the pan, about 40 min.

Few minutes before the end of polenta cooking, heat the tomato sauce in a saucepan over low heat.

Portion out polenta to the dishes, add the sauce, sprinkle with parmesan, then serve.